Mower County transcript., 1887-11-02
COT OkEiRY Y OUTLETS. ]


oOkERY OUTLETS.
ARD! sor should ,e gpsest sas hard.
as team becut9 with 3a It should be
cut through The dorr. not
FRuIT sTARTs, pldid s, sweet aEss omelets,
ielies, blanc mango ana ice- cream and the
I splainer1 sorts ofcako repre resent proper des-
serts for q somewhat formal lunch heon. 5sE q,
EGG PuDDING. Half q pound OF bread
crumbs, half d pound Of raisins, 8 pound Of
chOppe apples, four eggs, 9 cup Of sugar,
I piece Of butter the size Of an egg, spice,
Boil in . mold. Serve with hard; sauce.
The juice Of ripe tomatoes will remove
fruit stains from the hands or clothing.
Powdered starch is also recommended for
removnR stains from table linen: Ut should
be applied Immediately and left on the spot
q few hours. sz.f3. .#83 J, u q .5 5H
TO DE palatable and digestible fritters5
should be made and cooked qnickly. The
lard in which they are boiled should be very
hot; the proper heat is indicated. by q blue
smoke arising from the surface. Batter
for fritters is best made up several hours
before using. @2 i @@= " =, AZ &.tS
PEACH PuDD1Na a. Take a. quart Of ripe
peaches, pare and quarter; mix two cups Of
milk with two eggs and a half cup of sugar,
place dozen macaroons il pudding dish,
add the peaches and then pour on the milk
and eggs. Do not stir it, but place in mod
erately hot oven and bake until firm. IL NJ
TOMATO PIE.-Prepare the crust as for 9
custard pie; peel half dozen large ripe to-
matoes, cut them in quarters, place on the
undercrust, then sprinkle with a teaspoon
full of salt and the same of-sugar; add
good lump of butter and few cloves set
ina hot oven and bake twenty minutes.
Serve hot. : - '-" .ls&5 IA
SALT-R1sINa BREAD.-Take a pint of warm
water and a thick batter, add one teaspoon
of salt. Set in warm place to rise. When
light take pint of warm water and a pint
ofnew milk. and mix in the batter, pour in
the rising. It should be light in two hours,
make dough, put in creased pans, let rise
and bake. So - $fas #&3@ =: 4.,s.
VEAL LoAF.-Four pounds chopped yeal
half pound salt pork, chopped fine, tour
tablespoons of bread crumbs, half pint Of
milk, one-and-arhalf teaspoons Of salt,
three teaspoons of sage, half teaspoon Of
black pepper; mix thoroughly, put inxa
bread pan, spread the top with butter
and bake three hours. ,l : =
TOMATO SouP.-Skin and stew sufficient
ripe tomatoes to make a quart. Add salt,
white pepper, a bit of butter, q small tea:
spoonful Of sugar and either quart of milk
or half milk, half stock. Thicken with three
pounded biscuits, boil up and serve. This
soup bears heating up we'll. Where timed
tomatoes are used boil them with half a Ia
blespoonful Of carbonate Of soda before add
ing the ingredients. !:
CELERY Sour tablespoonful Of
rice and two heads of celery cut fine, and
o11 1,ofo hnrrs IN 1Hoil fho
down, when the rico and celery will pulp
througha coarse sieve; strain ali, remov-
ing the carrot, onion and herbs; rub rice
celery through the sieve, and add to the soup
quart or boiling. milk, in which a table
spoonful Of white thickening has been
stirred. - .
CURR1ED EGGs.-Boil three eggs twenty
minutes, then remove the shells and cut
into slices. Fry a bit of onion in little but
ter, and add a teaspconful Of cornstarch
mixed with saltspoon OF curry powder;
pou1 on slowly threequarters Of a cup of
milk, seasoning with salt and butter to
taste, and simmer until the union is soft.
Add the eggs, and serve when they are
thoroughly heated. 4: H.: 4 s.. :.
FoR a plain omelet take four eggs, one
teaspooful Of salt, two tablespoonful of
milk, one tablespoonful of butter. Beat the
eggs, add salt and milk. Have the pan very
hot; be sure Of this point. Put in the butter
and pour in the beaten egg. Shake vigorous
ly on the hottest part Of the stove till the
egg begins to thicken., Let it stand few
seconds to brown. Run knife between
the sides Of the pan and the omelet hold and
turn into q hot dish. ny
To FLAVOR roast of beef deliciously, to
make it tender, and to give variety, which
is essential in that family where beef is the
staple meat eaten-to do all this nothing
more is required than large lemon; cut it
in two pieces, squeeze all the juice upon the
roast, then after peeling the lemon roll it
up in the roast. When the lemon is used no
water is needed. The roast should be fat
one to insure good gravy, and the lemon
acid will remove the oily taste sometimes
objected to. ...:sr ...@>..
CAULIFLowER P1CKLED,-Choose firm,
fresh white heads which have been cut on d
dry day. Cut away the leaves and stem,
and place the flowers in boiling water for
five minutes; drain them, and cut them into
small pieces, or sprigs, and lay them on q
sieve to dry. Half I'LL the jars with these
and pour over them vinegar, which has been
boiled with spices, and allowed to become
cold. Allow the spices in the following pro-
portion: Two ounces Of peppercorns, q
drachm Of cayenne, an ounce3of ginger
and half an ounce of mace to every quart
Of vinegar. Cover and store in the usual
way. .-...--... i : = r.
s7%1 s5st fenMplI Ed INTEREST s